Roasted Chicken Wings With Smoked Paprika Mayonnaise

"This recipe is from the July 1999 issue of Gourmet Magazine. These wings with a Spanish influence need to marinate for at least 8 hours. Gourmet suggests putting them in the refrigerator before you go to bed so they'll be ready for roasting the next day."
photo by Marie Nixon photo by Marie Nixon
photo by Marie Nixon
Ready In:
12-14 wings




  • Cut off wing tips, reserving for another use, and halve the wings at the joint.
  • Put wings in a large sealable plastic bag.
  • Finely shop the garlic and add to the bag with the red wine, water, 1 teaspoons paprika, vinegar, sugar and salt. Seal bag, pressing out excess air.
  • Marinate wings in bag placed in a large bowl in the refrigerator, turning bag once, at least 8 hours and preferrably overnight.
  • Preheat oven to 400°F.
  • Arrange wings in a large shallow baking pan large enough to hold them in one layer. Pour marinade over them. Roast wings in the middle of the oven for 30 minutes. Turn wings over and continue to roast them until the marinade is reduced to a glaze and the wings are golden brown, about 25 to 30 minutes more.
  • Make mayonnaise while wings are cooking:

  • In a bowl whisk togehther all mayonnaise ingredients.
  • Serve wings with mayonnaise.

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  1. I personally did not care for these wings. The marinade did not reduce to a glaze on the chicken. The wine flavor is very pronounced. I thought the paprika mayonnaise tasted flat like it needed some additional seasoning.


I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
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